Don’t let the wasabi scare you-it’s a nice addition to this noodle dish, but not overly so. Chloe mentions in her book that she is not a wasabi lover, but that this dish is well-liked by both people who like wasabi and people who don’t. Soba noodles are usually served cold or at room temperature which makes this recipe great for lunch or dinner on a hot day. Make sure to throw some chopsticks in your lunch bag!
from: Chloe’s Kitchen
1 (8.8 oz) package soba noodles
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon agave
1 teaspoon wasabi powder
2 cloves garlic, minced
1 teaspoon chili-garlic sauce
1 cucumber, peeled and shredded (or julienned)
1 carrot, peeled and shredded (or julienned)
1 scallion trimmed and thinly sliced
1 tablespoon black sesame seeds, plus more for garnish
Bring a large pot of water to a boil. Add soba noodles and cook according to package directions. Drain, rinse with cold water, and drain again. In a large bowl, toss cooled noodles with oil.
Meanwhile, mix together soy sauce, vinegar, agave, wasabi powder, garlic, and chili-garlic sauce in a small bowl. Stir until wasabi powder is dissolved and all ingredients are combined.
Toss noodles with wasabi mixture, cucumbers, carrots, scallions, and sesame seeds. Taste and add salt if needed. Serve at room temperature or chilled.